Pan-fried John Dory with Green Salad
Ingredients
100g butter
4 John Dory fillets
Salt & pepper
Green Salad:
250g snow peas, blanched & refreshed
100g snow pea shoots
100g garden peas
1/4 Spanish onion, sliced
1/4 fennel, shaved
1 baby cos lettuce, leaves removed
80g pine nuts, roasted
100g Meredith goats' cheese feta
Lemon Dressing:
120 mL pomace oil
50 mL lemon juice
1 tsp Dijon mustard
1/2 tsp honey
1 pinch sea salt
1 pinch sugar
To Serve:
Lemon wedges
Fried eschalots
Micro cress
Method
Dory Fillets:
Melt the butter in a heavy-based frypan over a medium-high heat. Season the fish with salt and pepper, then fry skin-side down for 2 minutes, or until golden. Flip, then fry the other side until the fish is just cooked through.
Lemon Dressing:
Place all the ingredients into a jar and shake well. Combine the green salad ingredients in a bowl and dress heavily. Toss to combine.
To Serve:
Place the fish and salad together on each plate. Season with salt and pepper and finish with a scattering of fried eschalots, micro cress and a wedge of lemon.
Recipe provided by Lee & Me
